Hi all! I hope everyone is doing awesome. :) I've been doing oobertastic and making tons (well maybe not tons) of almond milk lately. My love has been loving it in his tea and his smoothies and let's just be honest here: it tastes ten times better than the almond milk they sell at the store. I mean, there is no comparison! It is slightly more expensive but so much better for you. I will have to put up a recipe soon for making homemade almond and coconut milk.
Well, the reason for the mention of the almond milk making is that I have a bunch of almond pulp left over that needs to be used up. Don't get me wrong, I love having the extra pulp around, I just don't want it to go to waste. So, I froze some and the rest I used to make these yummy crackers! They were sooooo good!!! They have a buttery-ness from the walnuts and a slight hint of rosemary. Love it! They may take a little time to make but they are so worth it! Try them with some of the dips from this site (or any dip for that matter :P ) or with some ripe avocado. Yumsters!!! Well, here's the recipe!
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Rosemary Walnut Crackers
Yield: ~ 75 - 80 crackers (for a 2 inch diameter cookie cutter (or bottle top))
Active Time: ~ 30 - 45 minutes (Inactive time ~ 11 hours)
2 cups moist almond pulp, packed (943 grams)
1 1/2 cups soaked and dehydrated walnuts (or dry walnuts) (157 grams)
1 tablespoons chopped fresh rosemary
3/4 teaspoon fine Himalayan salt
1 cup chopped peeled zucchini (1/2 inch chop) (110 grams)
1 pitted medjool date (13 grams)
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons water
1/2 cup flax meal (43 grams)
In a large bowl, add the almond pulp. Grind the walnuts in the blender or food processor. Don't grind too much, otherwise the oils will release and become too sticky. Add to the bowl with the rosemary and salt and combine. Set aside.
In a high speed blender, blend the zucchini, date, lemon juice, extra virgin olive oil, and water until smooth. Add to the almond pulp mixture and mix until completely combined. Add the flax and mix until completely combined again. Set aside for about 1/2 hour to activate the flax gel properties. :P
Take about half of the dough and place on a nonstick sheet that comes with the dehydrator and flatten down to make a flat disk. Place another nonstick sheet on top of this and roll with a rolling pin until the dough is about 1/4 inch thick.
Peel off the top sheet and start using the cookie cutter to make your shapes. You can use any shape you want! Have fun! Using fork tines, poke holes into the shapes to create a more cracker-like feel.
Peel off any excess dough from the outer sides. Then flip onto the mesh dehydrator sheet and separate the crackers. Place them right side up in rows. Repeat until all the dough is used.
Dehydrate for 1 hour at 135⁰F and then turn down temperature to 115⁰F for about 10 hours or until crackers are completely dry and crispy. Let cool completely and enjoy!
- Feel free to use any other herbs for this cracker or even add some cracked black pepper, cayenne, etc. The possibilities are endless!
- If you don't have any almond pulp, feel free to use some ground almonds or another nut, but the taste and texture will be different. It will still be yums though! Experiment and have fun!
|Starting to roll the dough. Getting to the fun part!|
|Yay fun part! Cut into fun shapes!.... Or circles... Those are cool too. :) Then poke with the tines of a fork.|
I unfortunately do not know the nutritional profile for these crackers because they contain almond pulp, whose nutritional profile I cannot find in a reliable nutritional database. :( But they are definitely more nutritionally dense than other baked crackers! Plus without the added acrylamide formation from heating it at a high temperature. Woot! :)
I hope you all enjoy these crackers and I really appreciate you stopping by. Feel free to leave any comments. I would love to hear from you! Take care and I hope your day is filled with tons of love and happiness! :)